500mlVegetable stock - just enough to cover the vegetables
Put a little oil in the bottom of a saucepan and cook the onion for about 3 minutes until softened. Add the crushed garlic and spices. Stir then add the carrots. Add the vegetable stock. Bring to the boil then lower to a simmer for about 20 minutes.
Stir in the tahini then use a stick blender or transfer to a blender and blitz until you get a thick smooth soup.
Stir in the lemon juice to taste and serve with bread.
This creamy carrot and tahini soup is a great way of using up a glut of carrots.Nutritional information is approximate and a guideline only.